Housed in the historic Michelin building, Bibendum Restaurant has been an iconic part of the restaurant scene in London for 25 years. This book brings Simon Hopkinson, original chef and now a very well-respected food writer, back to tell us about 10 of his favourite Bibendum Classics, still on the menu today including Piedmontese Peppers and Fillet Steak au Poivre. Matthew Harris, the Head Chef whose seasonal and uncluttered cooking has won him many accolades, presents more than 40 quality recipes for you to cook at home from Soup de Poisson, Roast Grouse with Bread Sauce and Slow-cooked Pork Belly to Marbled Chocolate Mousse Cake and Passionfriut Tart. This is simple, stylish food at its best - easy to prepare and cook, generous in flavour and convivial to serve and share.
Sprache
Verlagsort
Verlagsgruppe
Maße
Höhe: 253 mm
Breite: 194 mm
Dicke: 22 mm
Gewicht
ISBN-13
978-1-84091-563-1 (9781840915631)
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Schweitzer Klassifikation
Terence Conran is one of the world's leading restaurateurs, designers, furniture-makers and retailers. He has transformed the experience of eating out in London with his many acclaimed restaurants. His most recent projects are Lutyens, a 130 seat restaurant in London's Fleet Street, as well as Boundary hotel and restaurant and Albion cafe in London's Shoreditch.Simon Hopkinson is one of Britain's most highly regarded food writers. His regular and much-loved column in the Independent won him the Glenfiddich Award for Cookery Writing no less than three times and Roast Chicken and Other Stories won both the Andre Simon and Glenfiddich Awards. It has also recently been voted 'the most useful cookbook' by a panel of chefs.In 1995 Matthew Harris started working with Simon Hopkinson at Hilaire Restaurant in Old Brompton Road, London and left with him to open Bibendum in 1987 where he became Head Chef in 1995. Matthew has continued to lead the critically acclaimed restaurant to this day.
10 BIBENDUM CLASSICS BY SIMON HOPKINSON: PIEDMONTESE PEPPERS; CRAB VINAIGRETTE WITH HERBS; ESCARGOTS A LA BOURGUIGNONNE; ONION TART; ROAST POULET DE BRESSE WITH TARRAGON; FILLET STEAK AU POIVRE; FISH AND CHIPS; SAFFRON MASHED POTATOES; CARAMEL ICE CREAM; CHOCOLATE PITHIVIERS; SPRING: JAMBON PERSILLE SAUCE GRIBICHE; DEVILLED LAMBS KIDNEY ON TOAST; MARINATED SEABASS WITH FENNEL BLOOD ORANGES AND GREEN PEPPERCORNS; ASPARAGUS WITH MORELS AND POACHED EGG; SAUTE RABBIT WITH YOUNG GARLIC AND BASIL; ROAST BEST END OF LAMB WITH PITHIVIER SAVOYARDE; GRILLED VEAL CHOP WITH ANCHOVY AND ROSEMARY BUTTER; ROAST QUAILS WITH WHITE WINE AND SAGE; CHAMPAGNE AND BLOOD ORANGE JELLY WITH BUTTER CAKE; ICED ZABAGLIONE PARFAIT; PASSION FRUIT TART; RUM BABA WITH PINEAPPLE IN KIRSCH; SUMMER: TARTARE OF SALMON; SPICED ARTICHOKE SALAD; CEVICHE OF OYSTERS WITH CUCUMBER AND DILL; GRILLED CHICKEN LIVERS WITH PARSLEY SALAD AND GARLIC DRESSING; BREAST OF CHICKEN WITH PROSCIUTTO AND HERBS, CRUSHED JERSEY ROYALS; ROAST PIGEON WITH BRAISED LITTLE GEMS, PEAS AND MINT; BOILED LOBSTER WITH BROAD BEAN PUREE, LEMON AND CAPER VINAIGRETTE; FILLET OF WILD SALMON WITH SAUCE VIERGE; STRAWBERRY CHEESECAKE; GOOSEBERRY AND ELDERFLOWER FOOL; WATERMELON AND MINT GRANITA; ROAST PEACHES WITH RICOTTA, ALMONDS AND PORT; AUTUMN: JERUSALEM ARTICHOKE SOUP WITH CEPES; STROZZAPRETI WITH TOMATO SAUCE AND SAGE; MUSSELS IN GEWURZTRAMINER AND CHIVES WITH CREAM; SMOKED CODS ROE WITH DEVILLED EGG MOUSSE AND PICKLED CUCUMBER; ROAST MALLARD WITH SPICED QUINCE; FILLET OF HAKE WITH ANCHOIADE CRUST, BEURRE BLANC AND CHIVES; ROAST GROUSE AND BREAD SAUCE; CALVES SWEETBREADS WITH PARSNIP PUREE AND SAUCE CHARCUTIERE; CREME RENVERSEE AUX RAISINS; BLACKCURRANT POACHED PEAR WITH CHAMPAGNE SABAYON AND MADELEINES; CARAMELISED ORANGE RICE PUDDING; SUSSEX POND PUDDING; WINTER: DUCK TERRINE; CURED HERRINGS IN BEETROOT AND HORSERADISH WITH POTATO SALAD; SOUPE DE POISSON, ROUILLE; CRAB AND SAFFRON TART; SMOKED HADDOCK FISHCAKES WITH SAUCE MESSINE; ROAST PHEASANT WITH GLAZED APPLES, CHESTNUTS AND CALVADOS SAUCE; LOIN OF VENISON WITH JUNIPER, ONION COMPOTE AND POMMES ANNA; SLOW COOKED PORK BELLY WITH CHORIZO AND SHERRY; ORANGE PANACOTTA WITH RHUBARB COMPOTE; BAKED APPLE WITH CARAMEL SAUCE AND VANILLA ICE CREAM; TARTE VAUDOISE A LA CREME; MARBLED CHOCOLATE MOUSSE CAKE WITH AMARETTO ANGLAISE;
